December 2020

Christmas Margarita

Main Alcohol: Tequila

You don't need to visit a fancy bar or restaurant for a fancy cocktail. Shake up your own signature cocktails at home!

Each month we'll inspire you with a new delicious cocktail to love. The best part? You can easily find all the ingredients for each cocktail in our Brown Derby Stores. Shop in store or shop online for free delivery!

Share your take on our Cocktails with us by using #BrownDerbyCocktail and you might just be featured on our social media!


1.5 oz Patron Silver Tequila

1/2 oz Fresh Lime Juice

1/2 oz Cranberry Spice Syrup* (or more to taste)

2 oz Fever Tree Ginger Beer

Preparation:  Build ingredients in Double Old Fashioned Glass. Stir well. 

Standard Garnish:  Garnish with lime wedge and Candied Cranberries** (see recipe below)

Drinkware:  Double Old Fashioned Glass

Cranberry Spiced Syrup*:

1.5 cups Brown Sugar

3/4 cups Water

4 Cinnamon Sticks

1 tsp Allspice (whole)

1 tsp Clove (whole)

1 tbsp Orange Zest

1 cup Fresh Cranberries

Cranberry Spiced Syrup Preparation:

Place all of the ingredients in a saucepan over medium-low heat.

Stir continually until the skins the cranberries begin to pop and they can be easily mashed with the back of a spoon.

Lightly mash the cranberries, but not so much to create a sauce. Remove from heat.

Strain into a heat proof container and let the syrup cool.

Refrigerate in a sealed bottle.

Candied Cranberries**:

1.5 cups Water

2.5 cups Granulated Sugar

1 (12 oz) bag of Cranberries

1 Cinnamon Stick (optional)


Candied Cranberries Preparation:

In a medium saucepan, combine the water with 1.5 cups of granulated sugar. Place the pan over medium-high heat and bring to a simmer, stirring constantly. Reduce the heat to low and simmer for a minute or two, or until the sugar is dissolved.

Rinse the cranberries thoroughly and pick them over. Discard any malformed of soft berries. Put the cranberries in a large bowl and add the syrup. Place a plate over the cranberries to keep them submerged. Cover and refrigerate for two hours or overnight.

Place a cooling rack in a large, rimmed baking pan. With a slotted spoon, remove the cranberries to the cooling rack. They should be spread out in a single layer. Let them dry for about one hour. They will be sticky, but not wet.

Put the remaining one cup of sugar in a large bowl. Add the cranberries, a few at a time, and toss gently to coat thoroughly.

Use the sugared cranberries immediately or store on a rack in a cool, dry place. Or, place a small bowl of rice in a larger covered container and add the sugared cranberries. The rice will absorb much of the moisture. If the cranberries weep, repeat the sugaring.

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